Caramelized Mushroom and Onion Quesadillas

I got lost going to a friend's house ... IN MY NEIGHBORHOOD ... THAT I HAVE BEEN GOING TO FOR TWO YEARS.  I had to make a couple of u-turns.

I promised a two year old that we would go to a splash pad when the skies were dark and there was a 90% chance of rain. He chanted "SPLASH PAD! SPLASH PAD!" the entire way there AND BACK since it started pouring and lightening before I even got his shoes off.

I made these mushroom and onions quesadillas and forgot MOST of the ingredients even though I had them in my house.

The pregnancy brain is high today but at least my quesadillas were still delicious.  I'll write the recipe as it should be but mine didn't include: thyme, garlic, salt, pepper, arugula, or sour cream.  I can only imagine how divine these would be with everything included.

Caramelized Mushroom and Onion Quesadillas
Adapted from Shutterbean

• 3 tablespoons olive oil
• 2 onions, thinly sliced
• 1 tablespoon brown sugar
• 1/3 cup balsamic vinegar
• 1 tablespoon butter
• 4 portobello mushrooms, thinly sliced
• 3 cloves garlic, minced
• 3 sprigs thyme
• kosher salt and freshly ground pepper
• corn or flour tortillas ( I did a blend)
• 1 1/2 cups shredded pepper jack cheese
• 2 large handfuls baby arugula
• sour cream and hot sauce for serving

Caramelize the onions by heating 1 1/2 tablespoons of oil in a skillet over medium heat. Add the onions and cook, occasionally stirring, for 15 minutes until the onions are soft.  Add the sugar and balsamic vinegar and cook until onion is caramelized and liquid has reduced. This took mine another 30 minutes. Transfer to a bowl and set aside.

Heat butter and remaining 1 1/2 tablespoon of oil over medium-high heat. Add the mushrooms until the skillet is full wait until they cook down then add the rest. Add garlic, thyme, salt, and pepper, and continue to cook until mushrooms have completely softened.  Remove from heat and set aside.

Spray a clean skillet with non-stick spray and heat over medium-high heat.  Put a tortilla on the skillet and flip once it starts to puff up.  Quickly top the entire surface with pepper jack cheese, then half of the tortilla with onions, mushrooms, and arugula. Fold the half with just cheese on top of the half with toppings.  Flip as needed to melt the cheese. Repeat!

Serve with sour cream.